4 piece carrots
200 g celeriac
10 g flat-leaf parsley
1 tsp freshly grated horseradish
2 pinch ground pepper
1 piece leek
200 ml milk
2 tbsp olive oil
750 g potatoes (floury)
2 pinch salt
1 tsp salt
2 tbsp sunflower oil
1 kg veal silverside
100 ml water
Bring a large pan of salted water to the boil.
Peel the potatoes, cut into equal-sized pieces and cook in salted water for about 20 minutes until soft.
Ingredients
750 g potatoes (floury), 1 tsp salt
Drain the water and mash the potatoes.
Stir the milk into the mash a little at a time. Stir in the olive oil. Season the mash with salt and pepper to taste.
Ingredients
200 ml milk, 2 tbsp olive oil, 1 pinch salt, 1 pinch ground pepper
Preheat the oven to 100 °C (fan-assisted).
Heat the oil in a frying pan and swirl it around. Sear the veal.
Cook the veal in the oven for about 1 hour until it is pink inside or a core temperature of 57 °C is reached.
Ingredients
1 kg veal silverside, 1 tbsp sunflower oil
Peel and dice the carrots and celeriac. Wash and chop the leek.
Heat the oil in a frying pan and swirl it around. Sauté the vegetables.
Add the water and cook until the vegetables are done but still firm to the bite. Season with salt and pepper to taste.
Ingredients
4 piece carrots, 200 g celeriac, 1 piece leek, 1 tbsp sunflower oil, 100 ml water, 1 pinch salt, 1 pinch ground pepper
Wash the parsley, shake dry and finely chop.
Thinly slice the veal and place on top of the mash, then add the vegetables
Garnish with parsley and horseradish.
Ingredients
10 g flat-leaf parsley, 1 tsp freshly grated horseradish
935.25
58.44 g
57.42 g
45.56 g
